Ingredients

• 2 sheets pre-rolled puff pastry, defrosted
• beaten egg to glaze
• 2 tbsp sesame seeds
• 250 grams smoked fish
• 200 gram tub roasted red pepper hummus
• 1 tbsp lemon juice
• salt and pepper to season

Method

1. Roll the pastry out evenly on a floured board to a 0.5mm thickness.
2. Cut out 32x 4cm-diameter pastry rounds. Transfer to a greased baking tray. Brush the tops only (avoid the sides) with beaten egg to glaze and sprinkle each puff with a few sesame seeds.
3. Bake at 200 degrees Celsius for 12 minutes or until well risen and golden.
4. Cool on a cake rack and keep in an airtight container until required.
5. Process the smoked fish and hummus together to make a coarse paste. Season with lemon juice, salt and pepper.
6. Split in half and spoon a little smoked fish mixture on the bottom of each half. Join with the matching top. Serve cold or warm in a 180 degrees Celsius oven for 5 minutes before serving.